Brian Beland, CEC

Beland earned a bachelor’s degree from the School of
Hospitality Business at Michigan State University, East Lansing, Mich.
After graduation, he continued his education at The Culinary Institute
of America, Hyde Park, N.Y. Beland has worked directly with several
Certified Master Chefs®, serving as an apprentice at the 2000 and
2004 IKA, or “culinary Olympics,” in Erfurt, Germany. He has
also earned numerous medals in culinary competitions. Beland, who
specializes in ice carving, is an adjunct faculty member at Oakland
Community College, Bloomfield Hills, Mich.

Daniel Dumont, CEC

Dumont has worked as corporate chef at Ocean Properties Ltd. Hotels
and Resorts since 2006. He is responsible for all foodservice throughout
the system, including managing regional chefs in the Northeast,
Southeast, Southwest and Canadian markets. He has worked as executive
chef at numerous hotels such as Wentworth by the Sea, New Castle, N.H.,
and Delray Beach Marriott, Delray Beach, Fla. In New Hampshire, he
worked as chef/owner of several restaurants. Dumont received his
culinary training through an ACF apprenticeship at The Balsams Grand
Resort Hotel, Dixville Notch, N.H., and at The Culinary Institute of
America, Hyde Park, N.Y., where he earned an associate degree. He has
competed on the international stage as a member of ACF Culinary Team
USA, which won the 1994 Culinary World Cup in Luxembourg and placed 5th
overall in the world at the 1996 “culinary Olympics” in
Berlin, Germany. In 2005, he was inducted into the Bailli New Hampshire
chapter of the Chaîne des Rôtisseurs and received an ACE award
from Marriott Hotels.

Randall Emert, CEC, CCA

After building his culinary foundation at Detroit restaurants and
clubs, Emert worked his way up to executive chef at Pike Street
Restaurant, Pontiac, Mich.; director of operations at Paint Creek Cider
Mill Restaurant, Rochester, Mich.; and executive chef at Golden Mushroom
Restaurant, Southfield, Mich., before taking his current position at
Great Oaks Country Club. Emert has been a chef-instructor at local
culinary schools for 15 years. He currently works at Schoolcraft
College, Livonia, Mich. Emert has won two American Culinary Federation
gold medals and one World Association of Chefs Societies gold medal. He
serves on the board of directors for the Michigan Restaurant Association
and is culinary-salon chairperson for ACF Michigan Chefs de Cuisine
Association.

Jason Hall, CEC

Hall earned an associate degree from Pennsylvania Institute of
Culinary Arts, Pittsburgh, in 1995. His career has taken him throughout
the United States, from Akron, Ohio, where he studied under James
Corwell, CMC, at Portage Country Club to Napa Valley, Calif., and to
Wilmington, N.C., where he worked as executive chef
at Café Sonoma. Hall has also worked as executive chef at
The Dunes Golf and Beach Club, Myrtle Beach, S.C., and trained with J.
Kevin Walker, CMC, executive chef at Cherokee Town and Country Club,
Atlanta. In 2006, he became executive chef at Hammock Dunes Club, Palm
Coast, Fla., a Platinum Club of America that is recognized in the top
four percent of all private clubs in the country. Hall regularly
competes in a variety of professional competitions and holds more than
15 ACF medals. In addition, he assists in practical exam testing at
First Coast Technical College, St. Augustine, Fla., and was the
cold-food assistant coach for the student team in 2007.

Shawn Hanlin, CEC

Prior to joining Oregon Coast Culinary Institute as executive
director, Hanlin worked as executive chef/director of dining services at
Holladay Park Plaza, in Portland, Ore., for 10 years. Other positions
include working as executive chef of Black Bass Grille, Rye, N.Y., and
as senior chef with Aramark and Gardner Merchant Food Service companies
at McKinley Chalet Resort, Anchorage, Alaska; Bear Mountain Inn, Bear
Mountain, N.Y.; and at Reader’s Digest, Chappaqua,
N.Y., and General Electric, Fairfield, Conn., headquarters. He received
his formal training at Santa Barbara City College, Santa Barbara,
Calif., and a three-year apprenticeship at The Greenbrier, White Sulphur
Springs, W.Va. Hanlin has received numerous awards throughout his
career. He was a member of the gold-medal winning 1991 and 1992 New York
Culinary Team that competed at the IKA, or “culinary
Olympics,” in Frankfurt, Germany, and 2000 ACF Culinary Team USA
that competed in Erfurt, Germany.

Shawn Loving, CEC, CCA

Loving is a 1991 alumnus of Schoolcraft College’s culinary arts
program, Livonia, Mich., and has served as department chair since 2007.
He began his career in several Michigan restaurants, including Salvatore
Scallopini, Detroit; Radisson Hotel Pontchartrain, Detroit; Franklin
Hills Country Club, Franklin, Mich.; and Les Auteurs/Madison’s,
Royal Oak, Mich.; before becoming a chef for Walt Disney Company and
Epcot Center in Orlando, Fla.; and EuroDisney in Marne-la-Valle, France.
Loving also worked as corporate executive chef at Race Rock
International in Orlando, Fla., and as proprietor and chef at Loving
Spoonful in Farmington Hills, Mich. In addition, Loving was personal
chef for the Detroit Pistons’ Richard Hamilton and Chauncey
Billups, and was the contracted in-flight caterer for the team. In 2008,
he was selected as executive chef for the U.S. Men’s and
Women’s Olympic Basketball Teams during the competitions in
Beijing, China, and in 2010, he traveled to Istanbul, Turkey, for the
2010 FIBA World Championship. Loving has won numerous awards and medals
from the American Culinary Federation.

Robert Mancuso, CEC

Of Dedham, Mass.
Executive Chef
The Country Club
Chestnut Hill, Mass.
ACF Epicurean Club of Boston

Mancuso began his career at The Country Club, Chestnut Hill, Mass.,
in 2005. In 1990, he earned an associate degree from The Culinary
Institute of America, Hyde Park, N.Y. He was a member of the 1996 ACF
Culinary Team USA that competed in the IKA, or “culinary
Olympics.” As a part of the team, Mancuso competed in Brazil,
England and Germany. Additional personal honors include receiving 13
gold medals in national and international competitions. Another career
highlight was being selected to be a member of Les Toques Blanches.

Jonathan Moosmiller,
CEC

Moosmiller graduated from Johnson & Wales University, Providence,
R.I., and was an apprentice at Le Moulin De Mougins in France. He
assisted ACF Culinary Team USA as a sous chef in Basel, Switzerland, at
the 2005 Salon Culinarie Mondial. In 2007, he was named ACF Culinary
National Team USA sous chef and competed at the IKA, or “culinary
Olympics,” Erfurt, Germany, where the team brought home three gold
medals and one silver medal and placed seventh overall in the world.

Alan Neace Sr., CEC, AAC

At Midwest Culinary Institute at Cincinnati State Technical and
Community College, Cincinnati, Neace instructs capstone courses,
develops curriculum and coaches and manages the school’s student
culinary competition team, which has won numerous medals. He earned an
associate degree in applied business from Cincinnati State Technical and
Community College, and a bachelor’s degree in business management
from Franklin University, Columbus, Ohio. Neace has led several
properties as executive chef, including J. Thomas Catering Inc.,
Cincinnati; Coldstream Country Club, Cincinnati; and Hilton Hotels
Corporation. Neace has amassed more than 30 ACF-sanctioned national and
World Association of Chefs Societies international culinary competition
medals, including medals at Hotelympia, London, and the IKA, or
“culinary Olympics” in Erfurt, Germany. Neace was inducted
into the American Academy of Chefs, ACF’s honor society, in
2006.

Richard Rosendale,
CEC

Rosendale’s classical training has taken him to northern Italy,
Germany, Luxembourg, Switzerland and some of the finest kitchens in the
United States. His traditional schooling included a rigorous six-year
apprenticeship under several Certified Master Chefs®. Rosendale
worked as chef de cuisine at Tavern Room Restaurant at The Greenbrier,
White Sulphur Springs, W.Va; and as chef/owner of Rosendale’s,
Columbus, Ohio, before returning to The Greenbrier in 2009 as executive
chef. He has appeared on several Food Network specials, and in the
competition arena, he has amassed more than 40 national and
international medals, including a rare perfect score at the
international level. In 2008, he served as team captain of ACF Culinary
National Team USA, which brought home three gold medals and one silver
medal and placed seventh overall in the world at the “culinary
Olympics” in Erfurt, Germany. The same year, he won a silver medal
and Best Technique with Sous Vide Award in the Bocuse d’Or USA
Cuisine Contest, Lake Buena Vista, Fla. In 2005, he was named
U.S.A.’s Chef of the Year™.

Brian Sode, CEC, AAC

Sode has been executive chef at The Bear’s Club since August
2005. Previously he worked as executive chef at LaGorce Country Club,
Miami Beach, Fla. Throughout his career, Sode has worked in a number of
country clubs and served as executive chef/director of dining services
at Chiquita Brands International, Cincinnati, from 1988 to 2002. For 10
years prior, he held numerous positions at the Dallas-based Club
Corporation of America, and was selected to open many venues, including
Rodney Square Club, Wilmington, Del.; The Skyline Club, Indianapolis;
and Rockford City Club, Rockford, Ill. Sode received his culinary
training through the American Culinary Federation’s apprenticeship
program in Chicago, and at Triton College, River Grove, Ill. He earned
an undergraduate degree in business management from Wilmington College,
Wilmington, Ohio, and a master’s degree in business administration
from Xavier University, Cincinnati. Sode has received numerous awards,
including more than 60 silver and gold medals in ACF-sanctioned
competitions. He has also competed on numerous culinary teams, including
the 1996 Team USA, and 2000, 2002, and 2008 Team Midwest that competed
internationally. In 2009, he was inducted into the American Academy of
Chefs, ACF’s honor society.

John Thompson, CEC

Thompson is a native of West Palm Beach, Fla., and has spent most of
his life on the East Coast. He graduated from The Culinary Institute of
America, Hyde Park, N.Y., in 1992. Thompson has held various positions
at distinguished clubs and restaurants, such as The Landings Club,
Savannah, Ga.; 17Hundred90 Inn, Savannah; Colleton River Plantation,
Hilton Head, S.C.; The Wilmington Island Club, Savannah; and The
Greenville Country Club, Greenville, S.C., since 1995. Thompson is also
a great supporter of the industry’s effort to develop young
professionals. He has put in many hours organizing, judging and
competing in culinary competitions, in addition to working as a
chef-instructor at a vocational school in Savannah for many years.